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Italian Wedding Soup With Mini Meatballs

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Italian Wedding Soup With Mini Meatballs
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Makes: 1 servings adjust
This a great soup for a chilly night with tiny meatballs, vegetables and chicken broth.
It can be made in under an hour, and is great the next day after the flavours have mellowed.



  • 1 small Onion, peeled and chopped
  • 1 Bay Leaf
  • 1 teaspoon Dried Oregano
  • 4 large Garlic Clove, smashed
  • 3 Carrots, peeled and thinly sliced
  • 2 stalks Celery, chopped
  • 8 cups Chicken Broth
  • 4 cups Water

Step 1

In large pot, heat a little olive oil and then add carrot, onion, celery and soup spices except bay leaf. The mixture will smell very fragrant as it cooks. When vegetables are soft, add chicken broth, water and bay leaf. Cover and bring to a simmer.


  • 1 pound Ground Turkey
  • 13 cup Milk
  • 13 cup Grated Parmesan Cheese
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper

Step 2

Make tiny, spoon-sized meatballs and drop into simmering soup. Meatballs will rise to top of soup broth when they are cooked.


  • 1 cup Orzo Pasta
  • 1 large Spinach, handful

Step 3

When all the meatballs are dropped into the soup, add 1 cup of orzo pasta and let soup simmer until orzo is cooked~ approximately 15- 20 minutes. Add in handful of chopped spinach.
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